Pasta in White Sauce with Sausage

How to prepare pasta in white sauce with sausage

1. Cook the pasta in plenty of salted water following the time indicated on the package.
2. While the pasta is cooking, prepare the sauce in a large pan (about 25cm) so the sauce can reduce quickly. Melt the butter and add the onion chopped into small cubes. Saute for a few minutes, just until it softens a bit, then add the sausages removed from their casings and break into pieces with a spoon. Fry the sausage for another 2-3 minutes, stirring often. Remove the meat pieces from the pan, pressing with a spoon so the fat remains in the pan.
3. Add the flour to the remaining fat and stir until absorbed. Slowly add the milk stirring often, with a whisk if possible, until the flour dissolves completely without lumps, then you can add the rest of the milk. Sprinkle salt and black pepper and simmer the milk until when you run a spoon through the pan you feel the sauce has a consistency like heavy cream (it does not take more than 2-3 minutes) and you see thicker trails behind the spoon. The sauce should not become very thick, it will stick to the pasta. At any time, if the sauce becomes too thick, you can drizzle a little milk to bring it back to a light consistency.
   
4. Add 1 pinch of grated nutmeg and the meat back to the pan. Stir.
6. Add the drained pasta and stir to absorb the sauce. Adjust salt and pepper.
7. Serve immediately, optionally sprinkled with grated parmesan.

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